Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Macaroni & Cheese


Dinner from a box tonight.  We also had baked potatoes.  I was away for the weekend so today I was doing laundry and some cleaning.  I’ve never had truffles before.  The mac&cheese was good!

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Meatless Monday – Pumpkin Sage Baked Ziti

I finished my Sopranos marathon last night.  I absolutely loved the show!  I’m thinking of getting “The Sopranos Family Cookbook” because of all the food.  Tonight we had another ziti variation, with pumpkin and sage, loosely based on a recipe I saw online.  I substituted half a teaspoon of dried sage for fresh.  I also added some ricotta in between the layers to use up what I had in the fridge.


I didn’t have sharp white cheddar so used mozzarella instead.  I was tempted to add gorgonzola but was afraid of “what if I don’t like it” and then I’d have a whole casserole.  I ended up sprinkling some on after plating.  I’m glad I didn’t add it because it would have overpowered the pumpkin.


I tend not to add salt just to keep an eye on sodium but I think it would have helped.  Overall I liked it though!  It would be a lot better with fresh sage like the recipe calls for.  It was a good way to kick off pumpkin season!

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Meatless Monday – Papardelle with Gorgonzola Bechamel Sauce

I’m hoping to go to Trader Joe’s soon so I’ve been using up my “stash.”  Tonight I cooked up some TJ’s papardelle and served it with a gorgonzola bechamel sauce.  For the two of us, I used 3/4 cup of milk, 1 T. each of flour and butter, a sprinkle of nutmeg, and a quarter cup of gorgonzola crumbles.

imageI sprinkled some toasted walnuts on the sauce & pasta too.  We also had roasted broccoli (florets tossed with olive oil, baked at 400 F for about 20 minutes) and baked sweet potato (375 F for 45 minutes or so).  I have an attentive audience.


I loved the sauce.  It would be good as a macaroni & cheese sauce.  I thought I would like the papardelle but it was almost too eggy.  I’ve eaten more pasta in the last month than normal, from binge watching the Sopranos.  I’m almost done!  We’re on Part 2 of the last season.  I’m tempted to get The Soprano’s Family Cookbook.

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Meatless Monday – Cauliflower “Steaks”

I tried making cauliflower “steaks” by cutting slices from the center, brushing them with olive oil, and baking for about 40 minutes at 375F.


I also roasted some tofu “steaks,” and towards the end of baking, I added some broccoli florets and mushrooms.  Originally I was going to use a coconut milk curry sauce (from the Native Foods Restaurant Cookbook, that has coconut milk, soy sauce, maple syrup, cilantro, garlic, ginger and curry), but my garlic was a little too potent to eat the sauce as a “dressing.”  Instead I brushed it on everything during the last few minutes of cooking.


Everything went on a bowl of rice.  Not bad, and I like that the stems of the cauliflower are not wasted.  I have a bunch of sauce left and I’m hoping that adding it to yogurt will tame the garlic down a little.


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